Are you ready to bring the ultimate, show-stopping conversation piece to your holiday table this year? Tired of the endless debate between serving dinner rolls or a traditional stuffing? What if you could combine the best of both worlds into one incredible, savory, and completely unforgettable dish? This amazing Thanksgiving Stuffing Focaccia is the creative, delicious answer you’ve been searching for.
This isn’t just a recipe; it’s a brilliant fusion of two beloved classics. We start with a simple, from-scratch focaccia dough that bakes up with a wonderfully crisp, olive oil-rich crust and a soft, chewy interior. Then, we top it with all the nostalgic flavors of a classic Thanksgiving stuffing—savory sausage, sweet apples and pears, and fragrant fresh herbs. A final pour of a savory custard before baking ensures the topping is wonderfully moist and tender, creating a dish that is truly the best of everything.
Table of Contents
Table of Contents
Recipe Overview: The Best of Both Worlds
What makes this Thanksgiving Stuffing Focaccia a new holiday must-have is its incredible and unique combination of textures and flavors. It delivers the satisfying, carb-y goodness of a fresh-baked bread, while also providing all the complex, savory-sweet notes of a traditional sausage and fruit stuffing. The focaccia base is surprisingly simple to make, and the topping comes together in minutes. It’s a stunning, rustic centerpiece for your bread basket that is guaranteed to be the first thing to disappear.
| Metric | Time / Level |
| Total Time | 2 hours 30 minutes (includes rising time) |
| Active Prep Time | 25 minutes |
| Difficulty Level | Intermediate |
| Servings | 12-16 servings |
The Essential Ingredients for This Showstopper
This recipe uses a symphony of fresh, seasonal ingredients and pantry staples to create its stunning result.
- The Focaccia Dough: The soft, chewy, and crispy foundation of our dish.
- Flour, Yeast, Water & Salt: The four simple building blocks of any great bread.
- Good Olive Oil: Focaccia is all about a good quality olive oil! We use it in the dough to make it tender, in the pan to create a crispy, almost-fried bottom crust, and on top for flavor and color.
- The Stuffing Topping: This is where all the classic Thanksgiving flavor comes from.
- Sweet Italian Sausage: Provides a savory, herbaceous, and slightly sweet flavor base. Using bulk sausage is the easiest option.
- The Fruits (Apple & Pear): A duo of a crisp, tart apple (like a Granny Smith or Honeycrisp) and a firm, sweet pear (like a Bosc or Anjou) adds a wonderful sweetness and moisture that is a classic pairing with the savory sausage.
- The Aromatics: A classic mirepoix of onion and celery, along with fragrant fresh sage and parsley, provides that unmistakable, nostalgic “stuffing” aroma and flavor.
- The “Custard”: A simple mixture of chicken broth and one egg is poured over the topping before baking. This is the secret that creates that “slightly custardy inside” while keeping the sausage and the top of the focaccia beautifully crisp.
Step-by-Step to the Perfect Stuffing Focaccia
Making yeast dough is a fun and rewarding project. Follow these detailed steps for a perfect, show-stopping result.
Part 1: Make the Easy Focaccia Dough
Step 1: In a large bowl, combine 2 1/2 cups of all-purpose flour, 2 teaspoons of instant yeast, and 1 teaspoon of kosher salt. Add 1 1/4 cups of warm water and 2 tablespoons of olive oil. Mix with a spatula until a shaggy, sticky dough forms.
Step 2: Cover the bowl and let the dough rise in a warm place for about 1 to 1 1/2 hours, or until it has doubled in size.
Part 2: Prepare the Savory Stuffing Topping
Step 1: While the dough is rising, prepare the topping. In a large skillet over medium-high heat, cook the Italian sausage, breaking it up with a spoon, until it is browned and cooked through. Remove the sausage with a slotted spoon and set it aside.
Step 2: Add 1 tablespoon of olive oil to the same skillet. Add the diced onion, celery, apple, and pear. Cook, stirring, for 5-7 minutes, until the vegetables and fruits have softened.
Step 3: Stir in the cooked sausage, the chopped fresh sage, and the chopped fresh parsley. Season with a good pinch of salt and pepper. Remove the skillet from the heat and let the topping cool slightly.
Part 3: Shape the Focaccia and Assemble
Step 1: Pour 2 tablespoons of olive oil into a 9×13-inch baking pan and spread it around to coat the entire bottom and sides.
Step 2: Once the dough has risen, turn it out into the prepared pan. With oiled hands, gently press and stretch the dough to fill the bottom of the pan. Cover the pan and let the dough rise for a second time for another 30-45 minutes.
Step 3: While the dough is on its second rise, preheat your oven to 425°F (220°C). In a small bowl, whisk together the 1/2 cup of chicken broth and the 1 large egg.
Step 4: Once the dough is puffy, use your oiled fingertips to press down all over the dough, creating the signature dimples of a focaccia.
Step 5: Spread the prepared sausage and apple topping evenly all over the top of the dimpled dough.
Step 6: Gently pour the chicken broth and egg mixture evenly over the entire topping.
Part 4: Bake to Golden-Brown Perfection
Bake for 20 to 25 minutes, until the focaccia is cooked through and the edges are a deep golden brown and crispy, and the topping is beautifully browned.
Let the finished focaccia cool in the pan for at least 15 minutes before you slice it into squares and serve.
The Ultimate Thanksgiving Stuffing Focaccia
A creative Thanksgiving-inspired focaccia that combines the flavors of a savory stuffing with the texture of a crisp-crusted bread. This dish features a focaccia base that becomes slightly custardy on the inside from the moisture of the toppings, while maintaining a biscuity crust. It is topped with crisp Italian sausage, sautéed apples and pears, and fresh herbs like sage and parsley, making it a potential new holiday staple. Note: The specific ingredients and instructions were not provided and have been inferred from the descriptive text.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 2 hours 45 minutes (includes rising time)
- Yield: 8–12 servings 1x
- Category: Bread
- Method: Baking, Sautéing
- Cuisine: Italian-American
Ingredients
- For the Focaccia Dough:
- 1 1/2 cups warm water
- 2 teaspoons active dry yeast
- 1 teaspoon honey or sugar
- 4 cups all-purpose flour
- 2 teaspoons kosher salt
- 1/4 cup olive oil, plus more for the bowl and pan
- For the Stuffing Topping:
- 1 pound sweet or hot Italian sausage, casings removed
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 1 apple, cored and chopped
- 1 pear, cored and chopped
- 2 tablespoons chopped fresh sage
- 2 tablespoons chopped fresh parsley
- 1/4 cup chicken or vegetable broth
- Flaky sea salt
Instructions
- Note: The ingredients and instructions for this recipe were not fully provided in the source article and have been inferred based on the descriptive text.
- Make the Dough: In a large bowl, combine the warm water, yeast, and honey. Let stand for 5 minutes until foamy. Add the flour, salt, and 1/4 cup of olive oil. Mix until a shaggy dough forms. Knead for 5-7 minutes on a floured surface until smooth. Place in an oiled bowl, cover, and let rise for 1-1.5 hours, until doubled in size.
- Prepare the Topping: While the dough rises, cook the crumbled sausage in a large skillet over medium-high heat until browned. Remove the sausage and set aside, leaving the drippings in the pan.
- Add 1 tablespoon of olive oil to the skillet if needed. Add the onion and celery and cook for 5 minutes until softened. Add the chopped apple and pear and cook for another 5 minutes until tender. Stir in the sage and parsley. Return the sausage to the skillet.
- Assemble and Bake: Preheat the oven to 425°F. Generously oil a 9×13-inch baking sheet.
- Press the risen focaccia dough into the prepared pan, creating dimples with your fingers.
- Spread the sausage and vegetable mixture evenly over the top of the dough. Drizzle with the chicken or vegetable broth.
- Bake for 20-25 minutes, until the focaccia is golden brown and cooked through.
- Sprinkle with flaky sea salt before slicing and serving.
Notes
- The recipe provided was descriptive text only; the ingredients and instructions have been created to match the description of a ‘Thanksgiving stuffing focaccia’.
- The broth drizzled on top before baking helps create the ‘custardy’ interior mentioned in the description.
- Dimpling the focaccia dough with your fingers is a classic technique that creates pockets to hold the toppings and olive oil.
Nutrition
- Serving Size: 1/12 of recipe
- Calories: 350-420
- Sugar: 8-12 g
- Sodium: 700-900 mg
- Fat: 15-20 g
- Saturated Fat: 4-6 g
- Trans Fat: 0 g
- Carbohydrates: 40-48 g
- Fiber: 3-5 g
- Protein: 12-16 g
- Cholesterol: 25-35 mg
Serving Your Thanksgiving Focaccia
This incredible Stuffing Focaccia is a true centerpiece. Serve it warm, cut into generous squares. It’s a perfect, all-in-one bread and side dish for your Thanksgiving feast, and it is absolutely divine on its own or with a small pat of butter. It’s the perfect accompaniment to your roasted turkey and gravy.
Storage and Make-Ahead Tips
This is a fantastic side dish to prep ahead for a stress-free holiday.
- Make-Ahead: You can prepare both the focaccia dough and the stuffing topping up to a day in advance. Keep the dough, covered, in the refrigerator (this is called a “cold ferment,” and it will develop even more flavor!). Store the cooked topping in a separate airtight container in the fridge. On the day of, let the dough come to room temperature for about an hour, then press it into the pan and proceed with the second rise and assembly.
- Storage: Store any leftover focaccia, well-wrapped, at room temperature for up to 2 days, or in the refrigerator for up to 4 days.
- Reheating: The best way to reheat the focaccia is in a 375°F oven for about 5-10 minutes, until it is warmed through and the crust has crisped up again.
For more recipe follow my Pinterest account
Creative Recipe Variations
This unique and delicious recipe is a wonderful base for your own creative and festive twists.
- Make it Vegetarian: For a delicious vegetarian version, simply omit the sausage. To add a savory, “meaty” element, you can sauté 1 pound of chopped mushrooms with the onions and celery. Be sure to use vegetable broth instead of chicken broth in the custard mixture.
- Add a Cheesy Finish: For a cheesy, gooey topping, you can sprinkle 1/2 to 1 cup of grated Parmesan or Asiago cheese over the top of the focaccia during the last 5 minutes of baking.
- Classic Cranberry & Walnut Stuffing Focaccia: For a more traditional stuffing flavor profile, you can swap the diced apple and pear for 1 cup of fresh or dried cranberries and add 1/2 cup of toasted, chopped walnuts to the topping mixture.
Enjoy Your New Holiday Tradition!
You’ve just created a truly special side dish that is a perfect harmony of all the best parts of the holiday meal. This Thanksgiving Stuffing Focaccia is a vibrant, satisfying, and sophisticated dish that is guaranteed to become a new, much-requested tradition at your holiday table. It’s a beautiful and delicious way to bring something new and exciting to your feast.
We hope you and your loved ones enjoy every last, delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who is looking for a new Thanksgiving side dish!
Frequently Asked Questions (FAQs)
Q1: What is the texture of this dish like? Is it like a regular stuffing?
The texture is a wonderful and unique hybrid! The bottom is a true focaccia: a soft, chewy, and airy bread with a crisp, olive oil-rich crust. The topping is very similar to a moist, savory bread pudding or a very tender stuffing, with a “custardy” texture from the broth and egg mixture that bakes into the bread.
Q2: Can I use store-bought pizza dough to save time?
You can, but the final texture will be different. Store-bought pizza dough will result in a denser, chewier, and less airy crust than a homemade focaccia dough. If you are very short on time, it is a good substitute. Be sure to let the pizza dough come to room temperature and do a second rise in the pan before you top it.
Q3: How do I know for sure when my focaccia is fully baked?
There are two key signs. The topping and the edges of the crust should be a beautiful, deep golden brown. You can also use a small knife to gently lift a corner of the focaccia from the pan; the bottom crust should also be golden brown and feel slightly crisp
Q4: What are the best apples and pears to use for baking?
For a topping like this, you want to use a firm apple and pear that will hold their shape during baking and not turn to mush. For apples, a firm-tart variety like Granny Smith or a firm-sweet one like Honeycrisp or Braeburn are all excellent choices. For pears, a Bosc or an Anjou pear will hold its shape beautifully.
Q5: Can I make this a day or two before my holiday meal?
Yes! This is a great make-ahead dish. The best method is to prepare the components separately and store them in the refrigerator, as described in the “Make-Ahead Tips” section above. This allows you to do a quick, fresh assembly on the day of, which will give you the best final texture. You can also bake the entire dish a day in advance and reheat it, but the crust will be a bit softer.